Is It Okay to Let Frozen Beef Stay Out of the Fridge for a Couple Hours Then Refreeze

Photo: Liz Andrew/Styling: Erin McDowell

You were diligent nigh defrosting that parcel of craven breasts for dinner, simply plans inverse and you're not going to eat it tonight after all. Can you refreeze meat, or is that poultry better off in the garbage? The USDA says it tin return to the freezer for another day—as long as it was thawed properly. Here are a few crucial things to know.

Can Y'all Refreeze Meat?

Yes, with weather. If meat is thawed in the refrigerator, it's safe to refreeze without existence cooked get-go, says the USDA. Whatsoever foods left outside the refrigerator for more 2 hours or for more one hour in temperatures college than 90°F shouldn't exist refrozen. In other words, raw meat, poultry and fish can be refrozen as long as they were thawed safely in the first place. Raw frozen goods are also prophylactic to melt and refreeze, as well equally previously frozen cooked foods.

Thawing meat in the refrigerator requires a little foresight. (Imagine knowing what yous're going to eat for dinner two days from now.) But information technology's the safest method there is and the only way meat is safe to refreeze. Just movement the meat from the freezer to the refrigerator so it can gradually come down to a warmer temperature overnight or inside 24 to 48 hours (more than if yous're thawing something big, like a whole turkey). One time thawed in the refrigerator, ground meat, stew meat, poultry and seafood are safe to cook for another twenty-four hour period or two. Roasts, chops and steaks of beef, pork or lamb will keep in the fridge for three to v days.

If you lot demand to defrost something but don't have a whole twenty-four hour period to look, don't panic. Cold water thawing , meaning the food is in a leak-proof parcel or pocketbook submerged in cold water, tin accept one to a few hours, depending on the meat. I-pound packages may be gear up to melt in less than an hour, while iii- and iv-pound packages will have ii or iii hours. Only be certain to supersede the tap water every thirty minutes and then information technology continues to thaw; if not, your frozen meat is basically simply interim as an ice cube. If you take even less time, using the microwave can save the day, merely if yous program to cook information technology immediately subsequently thawing. Here'south the thing—foods defrosted by cold water or microwave thawing should non be refrozen without being cooked first, says the USDA. And yous should never, ever defrost annihilation on the kitchen counter.

How Refreezing Meat Tin can Affect Its Flavor and Texture

Then, if your plans change and you're postponing your date with that frozen salmon fillet, information technology'southward totally condom to refreeze as long as it initially thawed in the fridge. But just because yous tin refreeze once-thawed meat, poultry and fish doesn't mean you'll want to. Freezing and thawing cause wet loss. When ice crystals form, they damage the muscle fibers in meat, making information technology easy for the moisture within those fibers to escape, both while the meat is thawing and cooking. The result? Tougher, drier meat. According to Melt'due south Illustrated , this is due to the release of soluble salts in the meat'southward protein cells as a result of freezing. The salts cause the proteins to change shape and shorten, making for a tougher texture. The practiced news? Most of the impairment happens later on one freeze, so refreezing won't dry it out much more the first circular did.

If you want to skip thawing altogether, more power to you. Meat, poultry or fish tin be cooked or reheated in its frozen state, says the USDA. Merely know information technology'll take about one and a half times equally long to cook, and y'all may observe a deviation in quality or texture.

How to Thaw Meat Safely

The fridge method is the merely mode to go if in that location's a chance y'all'll end up refreezing what y'all've thawed. But there are several means to thaw meat, poultry and fish that's going to be cooked ASAP.

Footing Beef

Thaw it on a plate on the lesser shelf of the refrigerator up to 2 days before you plan on cooking it. In its original packaging, one-half a pound of meat can have up to 12 hours to thaw in the fridge. Save big on defrosting time by dividing the beef into patties and freezing them in resealable bags. You can also submerge the meat in a leak-proof pocketbook in a basin of cold water to thaw it. Depending on how thick it is, it'll take ten to thirty minutes per half-pound to thaw. If you accept no time, use the microwave. Put the frozen meat on a plate in a microwave-safe, resealable bag with a small opening for steam to escape. Run it for iii to iv minutes on defrost, turning the meat halfway through. Then, cook immediately.

Chicken

Fridge thawing will take a minimum of 12 hours, but it'due south the all-time method in terms of food safe and texture. Just motion the meat to the bottom shelf of the fridge on a plate up to two days before you plan on cooking it (feel complimentary to refreeze it if that doesn't happen). Submerge it in cold water in a leak-proof purse if yous accept a couple hours of wait time and no potential need for refreezing; basis craven volition accept about an hour, while larger pieces can take two or more. Be sure to refresh the water every half-hour or and so. If you don't have that kind of time, just cook it frozen—especially if y'all're ho-hum-cooking or braising. Sautéing and frying can be tough because the extra moisture volition keep the exterior of the chicken from browning.

Steak

Thawing steak in the fridge helps it retain its juiciness. Place it in the refrigerator on a plate 12 to 24 hours before yous program on cooking it. Steaks that are an inch thick will have about 12 hours to come up to temperature, merely bigger cuts will accept longer.

The water method will work in a compression too if yous have a few hours. Just place the steak in a leak-proof bag and fully submerge it in a bowl of cold water. Thin steaks will take an hour or two to thaw and heavier cuts will have almost twice as long. If you're really pressed for time, y'all can lean on your microwave's defrost setting and thaw information technology in minutes—just know information technology may zap the juiciness out of the meat and leave you with a tough piece of steak.

Fish

Transfer frozen fillets to the fridge about 12 hours before you programme to cook them. Leave the fish in its packaging, identify it on a plate and pop it in the refrigerator. A pound of fish will exist set up to prepare in near 12 hours, but heavier pieces will need more time, about a total day.

The cold water method volition take you about an hour or less. Fill a big pot with cold h2o, put the fish in a leak-proof bag and submerge. Counterbalance information technology downwardly if needed and supplant the water every ten minutes. When each fillet is flexible and soft in the eye, they're ready to go. If you're going to defrost fish in your microwave, be sure to input its weight first. Stop defrosting once the fish is cold still flexible; expect this method to take almost half-dozen to eight minutes per pound of fish.

Shrimp

These lil' guys only accept about 12 hours to come down to temperature in the fridge. Have the shrimp out of the freezer, place them in a container with a lid or a bowl covered in plastic wrap and arctic. If you have less time, place the frozen shrimp in a strainer or colander and submerge it in a bowl of cold water for nearly xx minutes. Swap the h2o out every ten minutes and pat them dry before cooking.

Turkey

Oh no! It's Thanksgiving forenoon and the invitee of accolade is still frozen solid. Submerge the bird chest-side down in common cold water (try a big pot or the sink) and rotate the water every half-hour. Expect to wait virtually thirty minute per pound. You can also only cook it frozen, just it'll have about l percent longer than if yous started with a thawed turkey. For instance, a 12-pounder thawed takes about three hours at 325°F to cook, but frozen information technology'll take four and a half hours.

RELATED: How to Thaw Frozen Breadstuff Without Ruining It

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Source: https://www.purewow.com/food/can-you-refreeze-meat

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